Big batch oatmeal raisin cookies

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Butter + sugars Mix on LOW speed 1–2 minutes, just combined (no whipping). 2. Add eggs slowly, then vanilla + date syrup. 3. Whisk all dry ingredients in a separate container. 4. Add dry mix in 2 additions, mixing only until incorporated. 5. Mix in oats, then fold in raisins last. 6. Cover airtight and rest 45–60 minutes, then refrigerate overnight (12–24 hours). ⚠️ Do not re-mix after chilling.

Step 2

Oven: 350°F (175°C) • Scoop 65 g cold dough • Lightly flatten Oven Type Time Convection 8–9 min Standard 10–11 min

Step 3

• Dough holds 48 hours refrigerated • Dough balls freeze up to 2 months • Baked cookies stay soft 3–4 days sealed